Late Summer Plum Cake
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Gently spiced, this jammy plum cake celebrates the summer-into-fall season. Serve it for brunch or dessert.
Taking a cue from Martha Stewart’s fresh strawberry cake (a favorite on this site), this plum cake is the perfect dessert for late summer when plums are at their prime. Tucked into the batter, the fruit bakes into rich, jammy pockets, while warm spices like cinnamon, nutmeg, and cardamom add a hint of cozy fall flavors. Enjoy this dessert any time of day—plain and simple with a cup of coffee, or topped with whipped cream or a scoop of vanilla ice cream.
“A wonderful cake! The spices really make it stand out and the plums cut through to make the whole thing sing!”
What you’ll need to make Plum Cake
- Flour, baking powder, and salt – Your dry base to give the cake structure.
- Warm spices (cinnamon, nutmeg, and cardamom) – Just enough to give the cake a cozy, fall-like flavor.
- Butter and sugar – Creamed together until light and fluffy for that tender crumb. A little sugar is also sprinkled over the top so the cake gets a caramelized finish.
- Egg and vanilla – Bind the batter and add depth of flavor.
- Milk – Any kind you have on hand works here; low-fat is fine.
- Plums – Ripe but firm, pitted and quartered so they bake into jammy little pockets.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt together. Set the mixture aside.
Step 2: Cream butter and sugar. In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and 1 cup of the sugar until pale and fluffy—it should take a few minutes.
Step 3: Add the egg and vanilla. Beat on low speed until evenly combined.
Step 4: Add the dry ingredients and milk. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth.
Step 5: Transfer the batter to the pan. Scrape the batter into a greased springform pan and smooth the top with an offset spatula. As you can see, the batter is quite thick.
Step 6: Top with plums. Arrange the sliced plums on top of the batter, skin side up, in a circular pattern so that they cover most of the cake. Then sprinkle the remaining 2 tablespoons of sugar over the plums.
Step 7: Bake. Bake the cake for 60 to 70 minutes, until golden on top and set in the center.
Step 8: Cool and serve. Once the cake comes out of the oven, run a knife around the edges and release the springform side (leave the base in place). Let it cool completely on a rack, then slice and enjoy.
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Late Summer Plum Cake
Ingredients
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cardamom
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened, plus more for greasing the pan
- 1 cup + 2 tablespoons tablespoons sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup milk (any kind)
- 1 lb plums, pitted and quartered
Instructions
- Preheat oven to 350°F (175°C) and set an oven rack in the middle position. Grease a 9-in (23-cm) springform pan. (Alternatively, the cake may be made in a 9-in/23-cm cake pan or pie pan and served directly from the pan.)
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cardamom, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, cream the butter and 1 cup (200 g) of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be quite thick.)
- Transfer the batter to the prepared pan and smooth the top with an offset spatula. Arrange the plums on top, skin side up, in a circular pattern so that they mostly cover the batter. Sprinkle the remaining 2 tablespoons of sugar over the plums.
- Bake for 60 to 70 minutes, until golden on top and set in the center.
- When the cake is hot out of the oven, run a knife around the edges of the pan and then remove the springform edge, leaving the base in place (if using a springform pan). Let the cake cool on a rack completely. Slice and serve with ice cream or whipped cream, if desired. The cake keeps well, loosely covered at room temperature, for several days.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Wow, this cake is simply delish!! Moist and the light spice combo puts it above other simple plum cake recipes – I say the cardamom is a must to give it just that unique touch – although delicious in any regard. My plums were not very sweet, so i made a sweet whipped cream with a touch of rum to top the cake with. Everyone thought it was amazing. This is a keeper for regular rotation and I’d call it an early fall cake just as much!
I’m surprised I don’t see this repeatedly in the reviews: it’s either 8 Tbls or a half a cup of butter. I don’t bake very often but they are definitely not equal
Hi Andrew, if you look at a stick of butter, the wrapping usually has markings on the outside indicating that 8 tablespoons is the equivalent of 1/2 cup. You can find some more information here.
We don’t use sticks per tablespoons for butter in Australia but easy to find the equivalent. I used 113 g for this recipe and it was fine.
Hi Liz, Also, I just want to make sure you know that the great majority of my recipes have conversions to metric/weights. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you.
Don’t leave poor reviews because you don’t bake often and don’t know conversions. Recipe is great.
8Tbs definitely equals 1/2 cup! Might want to double check your math.
Hello Jenn I came across this recipe and decided to try it since I had some plums. Boy oh boy, it is delicious! So easy to put together and the spices blend nicely. I ate two slices although I was full….very greedy of me but just couldn’t resist. This is most definitely a keeper. Can’t wait to make another one. Thanks
I tried this recipe a few weeks ago- obsessed! I wanted to try a gluten-free version so some family members can try it, but I’ve never converted a recipe this way, do you have any recommendations?
Hi Claire, Glad you enjoyed it and I think this would convert nicely to a gluten-free version. I’d recommend an all-purpose gluten-free baking mix like this one from King Arthur. Please LMK how it turns out if you try it!
Morning. I’m looking forward to trying this! I froze the plums. Should they be defrosted first ?
thanks much!
Hi Lisa, I don’t think they need to be defrosted first. Hope you enjoy!
Hi Jenn,
Do you have a UK version of this recipe this please? Or can you tell me how to convert to grams? Thanks
Hi Beth, The great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
Hi Jenn. I don’t have cardamom, will leaving it out compromise the taste? Is there something else you would recommend instead? Is it okay to use rather soft plumbs? As always, thanks!
Hi Diane! It’s totally fine to leave out the cardamom (no need to replace it with anything), and it’s also fine to use soft plums. Enjoy! 🙂
Thanks so much, Jenn and CONGRATULATIONS on another Stunner of a Cookbook! Outstanding work, as always!
💗
This was gorgeous! Looking forward to remaking tomorrow, but going to try with blueberries as it’s my Grans fave fruit. Do you think it will turn out as well as the plums? Loved baking and eating this!!
So glad you enjoyed it! Yes, this should work with blueberries. Please LMK how it turns out!
Hi Jenn, is it okay to use frozen plums?
Yes, Mary, that should be fine. Enjoy!
Hi Diane, It’s fine to omit the cardamom and as long as the plums are not too mushy, they should be fine. Enjoy!
I made this twice, so far. It is absolutely delicious and I received a lot of compliments.
Excellent! This is a keeper for sure. My son picked a bunch of plums on a lunch break at his high school. So we doubled this and made two. Delicious. Thanks!
Hi Jenn,
Can I use cashew milk instead of regular milk?
Thanks!
Sure!
Oh my, this plum cake is absolutely delicious! I am making it today for the third time in as many weeks. I bake it in my springform pan and it turns out just perfect. If I ever sell my house, forget putting a pot of potpourri on the stove to simmer, I’ll bake this cake instead – it makes the house smell absolutely wonderful!